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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

bdsdnfam

Smoked my first Flat Brisket Sunday.  Brined it Saturday in a store bought brine mix.  Put it on at 10am at 275.  By 4:00pm it was in the 190 range but still a little tough (toothpick test).  Took it off and foiled it with a cup of water.  By 5:30pm it was as tender as butter.  Took it in, let it set for an hour and then proceeded to slice and eat.  WOW!  All I can say is that it was awesome!!

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  • Re: First cook on Himalayan pink salt block. Scallops and zucchini.

    Looks like an awesome cook!  I bought a block two years ago (Amazon) of all places.  It arrived with a small chip out of a corner.  I contacted Amazon and they told me I couldn't return it because it was considered a food product.  So they just told me to keep it and credited me my money back!!

    As JRWhitee commented, bring it up slow but hot!  I like mine at least 450-500 for a nice sear on the scallops.  Use the drop of water test.  If it sizzles up and evaporates it's ready!  FYI, a thin coat of Olive Oil will keep the scallops from sticking.  Also, thin sliced flank steak marinated in a little Thousand Island and then thrown on to medium rare.......Awesome!!

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  • Re: Broken XXL! :(

    Well it's official.  My local dealer said that BGE covered the parts and they are coming out this week to install them for me!  Awesome support and testament to why I pay a little more for the best!
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